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DIY White Chocolate Chips {dairy-free, soy-free, just 3 ingredients!}

DIY White Chocolate Chips {dairy-free, soy-free} | With just 3 ingredients you can create your own white chocolate chips without the soy lecithin and hydrogenated oils. You control the ingredients, the sugar, and get the satisfaction of making a specialty ingredient in your own kitchen! |

Why would anyone make white chocolate chips when you can buy them at the grocery store?

First, there’s the awesome satisfaction that comes with making something yourself.

I mean, how many people can say they’ve made their own white chocolate chips? (If you’re a DIY-addict, like me, you may relate to the giddy feeling that washes over once you’ve made something unique in your own kitchen.)

Second, homemade chocolate chips are healthier than most store-bought versions.

As with regular chocolate chips, you’ll find unhealthy ingredients (such as hydrogenated oils) in most conventional white chocolate chips.  If you’re trying to avoid such ingredients, consider making them yourself.

Third, you control all the ingredients. The beauty of homemade white chocolate chips is that they can be dairy-free, which is great news for those with dairy allergies.

You also control the sweetness, adjusting to suit preferences or dietary needs.

How To Make DIY White Chocolate Chips

The basic method of creating white chocolate chips is much the same as making regular chocolate chips. Start with cacao butter as the base and add sweetener to taste. I found that liquid sweetener worked better than granulated sweeteners.

Create a creamier texture by adding powdered milk, coconut milk powder, or protein powder.

Finding a successful method of making white chocolate chips was not as easy as expected. One of the greatest difficulties I found was keeping the mixture from separating as it cooled.

The best way to combat this problem is to use an immersion blender to blend the melted mixture intermittently as it cools.

Once it starts to thicken and turns slightly opaque, pour into a small baking pan and leave to cool. Place the mixture in the fridge or freezer to speed up the cooling process.

Using vanilla seeds, vanilla paste or vanilla powder, in place of vanilla extract, helps prevent separation as well.

You may be wondering if you really need to use an immersion blender…

I can tell you this: I tried stirring, whisking vigorously, and blending in the blender, but still found the sweetener and cacao butter separated significantly. The best results were achieved when using an immersion blender. I generally don’t like having to use a specialty tool, but in this case, it seems necessary.

That said, if you don’t mind the look of white chocolate chips separating into layers, it really doesn’t make much difference to the taste (if using in baked goods). In this instance, feel free to skip the immersion blender.

These certainly are a much better option than the store-bought versions that are full of refined sweeteners, soy lecithin, and hydrogenated oils!

Use homemade white chocolate chips in baked goods such as cookies, breads, and muffins. They’re also a delicious addition to homemade ice cream! And don’t forget to try our recipe for DIY Healthy Chocolate Chips, too!

What’s your favorite way to use white chocolate chips? Have you ever made them yourself?

DIY White Chocolate Chips
The basic method of creating white chocolate chips is much the same as making regular chocolate chips. Start with cacao butter as the base and add sweetener to taste. I found that liquid sweetener worked better than granulated sweeteners.
DIY White Chocolate Chips
  1. Melt cacao butter over very low heat or in the top of a double boiler.
  2. Once melted, remove from heat.
  3. Stir in the coconut syrup and vanilla powder. If using coconut milk powder, add it now. Use the immersion blender to blend everything together.
  4. Set aside to cool.
  5. Once mixture has cooled for 15 minutes blend with the immersion blender for 30 seconds or so.
  6. Continue to blend with the immersion blender every 5 to 10 minutes as the mixture cools.
  7. While mixture is cooling, line a small baking tray with parchment paper. Cut the parchment paper big enough so that it comes above the sides of the tray. This will act as a handle to lift the chocolate from the tray once it's hardened.
  8. Once mixture thickens and turns slightly opaque, pour into the parchment-lined baking pan.
  9. Leave to harden. Put in the fridge or freezer to speed up the process.
  10. Once mixture is hard, lift chocolate out of the tray and cut into bite-sized chunks with a sharp knife.
  11. Place in a container or freezer bag and store in the fridge or freezer.

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  • Stacy Karen